Monday, August 04, 2008

Beetroot and Potato Salad Recipe

I love those Estonian birthday salads - the classic potato salad (a version of what's known as "Russian salad" or "Salad Olivier" elsewhere) and rosolye. But for everyday simple salads these are too time-consuming - cutting the numerous ingredients into uniform tiny cubes takes time and patience, and sometimes I don't have that. That's when the more humble and quicker versions come handy. Here's a quick salad recipe that either makes a light lunch on its own, or a more substantial meal alongside grilled meat or meatballs, for example. I also love this salad on a thick slice of sour rye bread..

Peel the beets and potatoes and either chop into small cubes or grate coarsely.Finely mince the onion.Mix beets, potatoes and onions in a bowl. Add enough sour cream to bind everything together. Season with salt.Let the flavours develop for 30 minutes in a refridgerator.Sprinkle plenty of chopped chives on top before serving.

Lovely... so appetizing and wholesome with that rye bread. This would be a perfect salad for the ONE DISH MEAL- Salad event I am hosting. I like to invite you to participate in the event and send this recipe or any other salad you think fits the rules. The rules are in my website. Thank you

This is really lovely, and I bet my brother-in-law (who lives in Dresden and whom I introduced to your site) has already tried it! I recently made something similar - patatas alioli, but half-and-half beets and potatoes. (I microwaved the beets because it was very hot this weekend in Chicago.) Please keep writing about and photographing food - your blog is great!